Aloo Gobi
A dry curry, not a gravy. Roast the cauliflower separately so it browns instead of steaming into mush.
- Prep
- 15m
- Cook
- 40m
- Total
- 55m
- Serves
- 4
- Effort
- Easy
Scale
Units
Method
Tap a step number to mark it done. Tap an ingredient once for got it, twice for need it.
| 3 tbsp | Fry the whole spices, then the onion 10m | Cook the masala until fragrant and thick 15m | Fold everything together and cook uncovered 5 minutes 5m Uncovered. Any lid at this stage undoes the browning you just spent 30 minutes on. | |
| 1 tsp | ||||
| 1 | ||||
| 1 tbsp | ||||
| 1 | ||||
| 2 | ||||
| 2 tsp | ||||
| 1 tsp | ||||
| 1 tsp | ||||
| 1 1/2 tsp | ||||
| 1 head | Roast at 220°C / 425°F until browned at the edges 30m Separate tray, high heat. Cauliflower steamed in a covered pan is the classic failure here. | |||
| 3 | ||||
| 2 tbsp | ||||
| 1/2 tsp | ||||
| 1 tsp | ||||
| a handful | ||||
| 1 tbsp | ||||
-
Fry the whole spices, then the onion
10m- neutral oil 3 tbsp
- cumin seeds 1 tsp
- onion 1
- ginger 1 tbsp
- green chilli 1
-
Cook the masala until fragrant and thick
15m- from 1 Fry the whole spices, then the onion
- tomatoes 2
- ground coriander 2 tsp
- ground turmeric 1 tsp
- amchur (optional) 1 tsp
- salt 1 1/2 tsp
-
Roast at 220°C / 425°F until browned at the edges
30m- cauliflower 1 head
- potatoes 3
- neutral oil 2 tbsp
- ground turmeric 1/2 tsp
Separate tray, high heat. Cauliflower steamed in a covered pan is the classic failure here.
-
Fold everything together and cook uncovered 5 minutes
5m- from 2 Cook the masala until fragrant and thick
- from 3 Roast at 220°C / 425°F until browned at the edges
- garam masala 1 tsp
- coriander leaves a handful
- lemon juice 1 tbsp
Uncovered. Any lid at this stage undoes the browning you just spent 30 minutes on.
Roast, don’t stew
Cauliflower is mostly water, and in a covered pan it releases that water and simmers in it. Roasting on a hot tray drives the water off and browns the cut surfaces — which is where all the nutty, sweet flavour in this dish comes from. The masala is then a coating, not a cooking medium.
Notes
- Large florets. Small ones overcook before they colour.
- Amchur if you have it, lemon if you do not. This dish needs sourness to balance the starch.
- It is meant to be dry. If it looks saucy, cook it down further.